Operating as temperature-controlled water environments, immersion circulators can be used to sous vide a variety of proteins — including eggs. “Back in the day when I worked brunch at the restaurant...
As the weather gets warmer, we find ourselves looking towards crisp ingredients to satiate our appetites, like vibrant asparagus, spring peas and an abundance of herbs. “I love all the greens,” says...
In Yiddish, the term balaboosta means "perfect housewife." Einat Admony, chef and owner of fine dining Middle Eastern restaurant Balaboosta in Manhattan's West Village neighborhood, champions this...
Both an herb and a leafy green, shiso is a therapeutic food in ancient systems like Traditional Chinese Medicine. Some recent research suggests the plant may be helpful in reducing histamine...
When it comes to poutine, you’d be hard-pressed to find a chef — or anyone, really — who doesn’t like the hefty bar snack. Hailing from Québec, poutine is a combination of French fries tossed with...
Charoset is a traditional dish served at Passover Seder. But exactly what that tradition looks like varies by region. Ashkenazi charoset, made with apples, walnuts and cinnamon, is the version of the...
Ramps are wild leeks native to the eastern regions of North America. They are often one of the first signs of spring, making an appearance in late March and early April, after the last snowmelt...
Rich in vitamins, antioxidants and fiber, rhubarb boasts several health benefits. Rhubarb is high in vitamin K, which supports bone health and blood clotting. Its antioxidant properties help prevent...
We’re officially in spring, and our recipes are singing songs of fiddlehead ferns, asparagus, artichokes and fresh peas. When asked what he’s turning to this season, ICE Director of Culinary Affairs...
This tangy, moist take on an omelet is one of Chef Barb's favorite things to make for dinner. The key elements of the distinct flavor include roughly chopped and roasted mushrooms, high-moisture goat...
The first recorded wine vessel was found in modern-day Iran around 5,000 B.C. Mass consumption of wine and beer is evident in ancient civilizations surrounding the Middle East and the Nile Valley...
Figs and honey have long been considered aphrodisiacs by cultures the world over, so we’ll use both in this sweet and savory combination. Figs were supposedly the favorite fruit of Cleopatra and honey...
